Creamy Broccoli Gnocchi
with mushroom sauce
When you can't go to Italy, why not have Italy come to you? Fresh, aromatic ingredients combined with unfussy preparation make for a mouthwatering Italian-inspired dish.
Tags:
Super Quick
•Family Friendly
•Calorie Smart
Allergens:
Gluten
•Hvede
•Milk
The quantities provided above are averages only.
Total10 minutes
Cooking Time15 minutes
DifficultyEasy
Ingredients
Serving amount
400 grams
Gnocchi
1 unit(s)
Broccoli
150 grams
Mushrooms
2 unit(s)
Garlic
110 grams
Creme Fraiche
1 sachet(s)
Sun Dried Tomato Paste
1 sachet(s)
Vegetable Stock
2 unit(s)
Grated Italian Style Hard Cheese
1 sachet(s)
Dried Oregano
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Energy (kJ)2704 kJ
Energy (kcal)646 kcal
Fat25.5 g
of which saturates13.2 g
Carbohydrate83.4 g
of which sugars5.8 g
Dietary Fiber0.6 g
Protein26.6 g
Salt3.9 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Grater
•Pot with Lid
Cooking Steps
1
- Place a pan over medium-high heat with a drizzle of oil.
- Cook the gnocchi, shifting regularly, until golden and crispy all over, 8-12 mins.
2
- Roughly chop the mushrooms.
- Peel and grate the garlic (or use a garlic press).
- Trim the tip of the broccoli. Cut head into small florets and stem into 2cm pieces.
- Place a pot over high heat with a drizzle of oil.
- Once hot, add the mushrooms and broccoli and fry for 3-5 mins.
3
- Add the garlic, creme fraiche, sundried tomato paste, oregano, stock and 100ml water (per 2P).
- Cover and cook until the veg is tender, 2-3 mins.
- Stir through the gnocchi.
- Add a splash of water to loosen the sauce if necessary. Season to taste with salt and pepper.
4
- Divide the creamy gnocchi between bowls.
- Sprinkle the Italian hard cheese over the top.
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